Shepherd’s Pie – a flavour packed favourite

When the days start to grow cooler here in the southern hemisphere, my thoughts turn to comfort food – one-dish, multiple-ingredient recipes that are full of rich flavour and satisfyingly filling. If minced lamb is available, that is best, but otherwise leftover roast lamb, finely chopped or minced can be used and the cooking time reduced.

Chop 2 onions and fry until softened in oil of your choice – I prefer olive oil or grapeseed which is healthy and has a higher flashpoint than sunflower oil.
Add 500g minced lamb and fry until crumbly and browned.
Add 2 grated carrots, 2 sticks finely chopped celery, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 teaspoon each of thyme and rosemary and 300ml beef stock. Add salt and pepper to taste. You can add any other vegetables you like, but then adjust the seasoning upwards. I like to add peas.
Simmer for about 40 minutes. Better if made in the morning so that flavours can develop.

Put in baking dish and cover with a layer of fluffy mashed potato – no recipe needed for that!

Brush with milk and bake at 180 deg. C for about 30 mins or until topping is crisp and golden.

A delicious, tummy-warming treat!